DiAnoia's Eatery

Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

We have adopted a comprehensive sustainability policy

Restaurant's statement: We have adopted a comprehensive sustainability policy here at DiAnoia's

We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We provide sustainability training to all new and existing employees

We include updates on our sustainable actions within staff meetings

Restaurant's statement: We update our staff on our sustainability policies and procedures at our staff meetings.

We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle paper, glass, plastic, cardboard and aluminum as well as our cooking oil

We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: Yes, especially when we first opened, the furniture that was already in the space that we could not use was donated.

We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges

Restaurant's statement: Yes, we recycle our ink and toner cartridges at Staples.

We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders

Restaurant's statement: Yes, we buy all of these in bulk as well make our own condiments when we can.

We sell or donate our used cooking oil

Restaurant's statement: Yes, we sell our used cooking oil

We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We try to use all parts of all of our ingredients

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We only do our daily specials as verbals to the customer, we do not print them

We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic

Restaurant's statement: We use paper bags for our takeout

We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We do not have any Styrofoam containers

We purchase polystyrene foam or Sytrofoam containers (boxes and cups) that are made with post consumer recycled polystyrene

Restaurant's statement: We do not purchase any Styrofoam containers

We purchase paper products and/or containers made from recycled content

Restaurant's statement: We try to purchase as many of our items as paper products or recycled.

We purchase paper products and/or containers that are recyclable

Restaurant's statement: We try to only use items that are recycleable

We purchase plastic products/containers that are recyclable

Restaurant's statement: We try to only use items that are recycleable

We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We try to do all of our catering orders and billing as paperless in our office

We use linen napkins vs. paper

Restaurant's statement: We love our red checkered linens!

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: all of our dine in is multi use

We have adopted Lean Path: Food Waste Prevention System

Restaurant's statement: We have adopted Lean Path: Food Waste Prevention System

We pay utility bills electronically (when given the option)

Restaurant's statement: Yes, we much prefer this over writing checks!

We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: We have installed a low-flow pre-rinse sprayer for dishwashing

We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

Restaurant's statement: Yes, we must do presoaking and scraping of plates before they enter our dish machine.

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: When we have the time, we try to always thaw our food in the refrigerator

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: we use dry cleaning methods followed by a damp mopping.

We regularly check for and repair leaks in our water system

Restaurant's statement: Yes, we never want to have any leaks in our water system!

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets when not in use.

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: Yes, its always our goal for our gas & electric usage to be less as this also saves us in expenses.

We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Yes, we have our HVAC inspected at least annually.

We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: Yes, we have a programmable thermostat and can even access it remotely from our cell phones.

We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Yes, we also try to do this as it keeps our bills lower as well.

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: Most, if not all of our lighting in the restaurant is LED

We use LED bulbs in lighting or emergency exits

Restaurant's statement: Most, if not all of our lighting in the restaurant is LED

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: Yes, we turn off non emergency lights when no one is in the building. We also turn off lights in the dining room when our service is finished bur we are still working in the building.

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: Yes, we turn off non emergency lights when no one is in the building. We also turn off lights in the dining room when our service is finished bur we are still working in the building.

We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Yes, this also helps the refrigerators work as they should.

We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

Restaurant's statement: We maintain the temperature of our hot water heater at 140 degrees

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Yes, we turn off all equipment that does not need to run overnight when they are not in use.

We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: Yes, we love to open our garage doors instead of AC when the weather permits.

We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: Yes, we donate frequently to many community organizations.

We provide employment opportunities for residents of the local community

Restaurant's statement: We provide employment opportunities for residents of the local community. Please apply!

We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Yes, we are currently applying to be part of the WOTC program

We are involved with an urban farm or community garden that supplies a portion of our produce

Restaurant's statement: Yes, we work with many local farms. You will often see us hosting special events at our favorite local farm producer, Churchview Farm.

We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes

Restaurant's statement: Yes, we work with many local farms. You will often see us hosting special events at our favorite local farm producer, Churchview Farm. We host events with Churchview at minimum of 2 times a year and last year we did a pasta cooking event at their farm.

We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: Yes, we always try to donate unused items from the restaurant when we can longer use them.

We prioritize buying food grown from immigrant farmers, farmers of color, women farmers, youth or emerging farmers

Restaurant's statement: Yes, we work mostly with Churchview farm, which is a woman owned farm.

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We do not have one today, but are in the process of getting a bike rack by this summer at our location. Many of our employees bike to work, so we encourage this.

Our employees participate in volunteer activities

Restaurant's statement: Many of our employees volunteer with different organizations in Pittsburgh. One we encourage is working with the Pittsburgh Food Bank in raising money through USBG events or through volunteering. We also often volunteer the restaurant's services to different community events such as Raise Your Brow, Steel Chef Challenge, or Best Buddies.

We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods

Restaurant's statement: We make sure that everyone in our restaurant makes above minimum wage.

We offer health benefits to our employees

Restaurant's statement: Yes, we offer health insurance as well as dental and vision. We pay a portion of their bill to help offset the cost to the employee.

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Yes, my husband and I live in Pittsburgh and are the sole owners of DiAnoia's Eatery. They live in the Shadyside Friendship neighborhood.

We offer our staff training to further enhance career development

Restaurant's statement: Yes, we offer training and encourage our staff to enhance their careers. We try to pay for this when we can, like Serve safe and RAMP courses.

We are enlisted in the Restaurant Opportunity Center's RAISE Campaign: Restaurants Advancing Standards in Employment (http://rocunited.org/our-work/high-road/raise/)

Restaurant's statement: Yes, in fact, I was unaware of it and just left this form to go sign up for their program! We enlisted today, 5/1/2018.

We provide emergency rides for employees

Restaurant's statement: Yes, if any of our employees are in an emergency situation, we will get them a ride to where they need to be. We often utlize Lyft or Uber for these types of emergency situations.

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We always try to provide employees with at least 11 hours of non-working time between shifts

We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We provide our employees at least one day off for every five days worked consecutively. We also are closed on Sunday evenings and all day on Monday to allow our staff time to rest.

We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: We provide our salaried employees paid time off, which you can use for sick time.

We offer our FOH and BOH employees vacation time

Restaurant's statement: We provide our salaried employees paid time off, which you can use for vacation

We offer internal promotions

Restaurant's statement: We always try to promote within and encourage our staff to work up the ranks of the company. Many of our employees on our kitchen line started as dishwashers and worked their way to a cook.

We cross-train employees across different floor and kitchen positions

Restaurant's statement: Yes, we try to cross train our employees to make them well rounded employees. We encourage all of our staff to come along on trainings for specific parts of the organization. For example, if we have a training on our coffee program, all staff is invited to attend. If we have a training from of our suppliers, all staff is encouraged to attend. We recently invited our full staff to an educational event at Engine House 25 Wines, which is who we make our house wine with, thsi event was open to both front and back of house.

We provide employees with the ability to move between front and back of house positions

Restaurant's statement: If employees have the desire to move to a different part of the restaurant, we are happy to let them explore other options within the business. We have had some staff that have been both in our kitchen while also taking a shift as a runner.

We give raises based on employee performance and responsibility

Restaurant's statement: Yes, since we have been open (since 2016) we have offered many of our employees raises based on performance and responsibility

We provide discounts for our employees at our restaurant

Restaurant's statement: Yes, all employees are entitled to discounts at our establishment and we offer family meal often. At the minimum, staff if given a 30% on all items.

We provide bonuses or incentives for employee performance

Restaurant's statement: Yes, we offer bonuses and incentives for employee performance

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We strive to have our workforce as diverse as possible. A More diverse workforce makes for a more productive environment. We are nondiscriminatory and always hire the person who is most qualified for the job. We always seek a more diverse applicant pool when listing our open positions and conduct thorough interview practices.

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: One of our favorite things to do is go thrifting for items in the restaurant. We love the antique feeling they give to our space. Our bar cart is from a thrift store, our marble tables in our lounge area were also purchased from thrift stores. Many of our decorative glassware in the space is all purchased from second hand stores. We recently just purchased a handful of dining room chairs that were from a second hand store, Chairish.

When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: Yes, many of our kitchen items are second hand or used. All of our deli cases were pre-used as well as four of our five refrigeration units and freezers. All of our prep tables and work stations were pre-owned when we purchased them.

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Yes, we serve Counter Culture Coffee and Three Rivers tea and Rishi Tea.

We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: some of our locally sorced items are Red Ribbon Soda, Churchview farms produce, Enginne House 25 wines, Wigle Whiskey, Maggies Farm rum, Boyd & Blair Vodka, Caputo Brothers cheeses, Three rivers Tea, Bruntary Dairy Chocolate Milk & Penns Corner Farm Alliance, Lebanon PA sweet Bologna just to name a few.

We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: We currently purchase from Penns Corner Farm Alliance, Churchview Farms & Wild Purveryors

We source products from a regionally-based third party supplier

Restaurant's statement: Wild Purveryors & Penns Corner Farm Alliance

We rotate menu items based on seasonality

Restaurant's statement: We change our menu frequently with the season. For example we have dishes on currently that feature asparagus as its currently in season. We change our menu based on season at least 6 times a year.

We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We purchase our eggs from Churchview Farms which are local, cage-free, + organic

We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: Yes, we love to post on social media when our dishes utilize local produce. Our Instagram account is filled with descriptions that include and tag our local producers, we are very proud to work with them.

We can, pickle, or preserve foods

Restaurant's statement: We preserve our own lemons, are in the process of making our own vinegar, we make our own preserves for our pastries and pickle many of our items.

We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: We make all of our salad dressing, sauces, jams, jellies, squeeze our own orange juice & lemon juice, soups broths, stocks, pesto, etc. We also make all of our breads and pastas on site in house.

We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Yes, we make our house wine up the street from our location with Engine House 25 Wines.

When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: We strive to source at minimum 30% of our produce locally when in season

When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: We strive to source at minimum 80% of our produce regionally when in season

We source 1-15% of meats locally (From within a 150 mile radius)

Restaurant's statement: 10% of our meats are within 150 mile radius

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 35% of our meats are sourced regionally

1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: We strive for 10% of our products be organic or natuurally grown

Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: Yes, we offer our pasta dishes at half off

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We currently have 10 dishes on our dinner menu that are vegetarian. Many of our dishes can be made vegetarian upon request.

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: As an example, our Whole Roasted Branzino comes with vegetables.

Our restaurant provides allergen-free options

Restaurant's statement: Yes, we offer gluten free pasta.

Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: We offer polenta in our restaurant

Our restaurant provides smaller sized soda options

Restaurant's statement: Yes, we offer small and large

We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat/partially-hydrogenated oils)

Restaurant's statement: Yes, our mainl oil used here at DiAnoia's is olive oil.